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Kerala Tuna Masala

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Okay, eventually! Here's your recipe these days. Thanks for looking through my posting, do not forget to share this recipe to Your loved ones, your folks, neighbours, and many others. Possess a great day.

Kerala Tuna Masala

Ingredients of Kerala Tuna Masala

  1. It's 500 gm of tuna fish.
  2. It's of For marinade.
  3. Prepare 1 tbsp of red chilli powder.
  4. It's 1 tsp of pepper powder.
  5. Prepare 1/2 tsp of turmeric powder.
  6. Prepare of Salt as required.
  7. It's 1 tbsp of lemon juice.
  8. You need of For masala.
  9. It's 2 of medium onions sliced.
  10. It's 2 of medium tomatoes sliced.
  11. Prepare 4 of green chillies slitted.
  12. You need 1 sprig of curry leaves.
  13. It's 2 tsp of ginger crushed.
  14. You need 2 tsp of garlic crushed.
  15. It's 1 tbsp of coriander powder.
  16. Prepare 2 tsp of garam masala.
  17. You need 1 cup of thick coconut milk.
  18. Prepare 4 tbsp of coconut oil or any cooking oil.

Kerala Tuna Masala step by step

  1. Cut and clean the tuna into bite size pieces and remove any bones if anything. Add red chilli powder, pepper powder, turmeric, salt required, and lime juice. Mix it well and marinate it for 10 minutes.
  2. Heat an earthen pot or kadai on a medium flame. Add coconut oil and as it get hot, add the crushed ginger garlic and saute till the raw smell goes..
  3. Add the green chillies, onions, curry leaves. Saute the onions till it turns translucent. Add the coriander powder and garam masala to the onion mixture and roast for a minute in low flame. Add the sliced tomatoes and mix it well. Cook the tomatoes till it turns mushy.
  4. Add the marinated tuna and thick coconut milk and mix it well with the masala.Cover and cook the fish on a medium flame for about 10 minutes. Stir in between when needed.
  5. After 10 minutes, open and simmer for another 5 minutes till the gravy thickens. You can add salt if needed..
  6. Serve warm with rice or chapati.

Preptime: 21 Minutes

Cooktime: 57 Minutes

Serve: 2 Persons

Nutrition: 282 calories

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